Smoked Moose Roast

Photo Credit: V.Gray

Moose roast, I was super excited to get a different type of game meat. When I read online, everyone said it was a tough cut but with some marinade it wouldn't be too bad. My brother-in-law kindly shared this roast with us and he was told by friends, it was going to be tough.

You can build strong and delicious flavours but you can not change the kind the meat and how it takes everything on. The flavours were outstanding with this marinade for this roast, however it still came out tough. I would

Ingredients

• 1 cup of Olive Oil

• 1 cup of Soy Sauce

• 1/2 cup of water

• 2 OXO Beef packages

• 1 tbsp of Montreal Steak Spice

• 1 tbsp of Oregano

• 1/2 tbsp of Garlic Powder

• 1 cup of Beef Broth

Photo Credit: V.Gray

Prep time: 5 minutes

Marinade time: 48 hours

Smoker time: 7 hours

Rest time: 30 minutes

Smoked Moose Roast

1. In a container big enough to hold the roast mix the olive oil, soy sauce, water and all spices. Place your thawed roast in the mixture turning it so all sides get coated, let the roast sit in the fridge for 2 days.

2. Preheat the smoker to 190, using pellets of your choice (I used Furtado Farms True North). Once the smoker is at a temperature, place the roast directly on the grill for 2 hours. DO NOT TOSS the juices, place them in a container and hold on to them for later.

3. After 2 hours, flip your roast (grill marks up) and let it smoke for an additional 2 hours.

4. In a roasting pan, place the juices from earlier and 1 cup of beef broth along with your roast. Cover the roast and continue smoking for 3 hours.

5. After the last 3 hours on the smoker, remove your roast and let it sit covered on the container for 30 minutes before cutting and serving with your favourite sides.

Photo Credit: V.Gray

This smoking method created a nice bark on the outside of the roast. Letting the roast smoke in the leftover juices and broth ensured the roast did not dry out and stayed juicy. Unfortunately this roast was tough, despite efforts to avoid this it is just a tougher game meat. The flavour and smokiness did come out very nicely with the smoking method and I would try that on a venison or beef roast.

Cheers!

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **